Food Processor Blueberry Scones

These Food Processor Blueberry Scones have crisp edges and a flakey, buttery center. Made with fresh blueberries and mixed up easily in the food processor, these scones are sure to be a new breakfast favorite! 

Food Processor Blueberry Scones

I always forget how much I love a good scone! The crispy outside and soft, buttery inside make them hard to resist, especially warm out of the oven!

Is it just me or do the blueberries this year seem bigger and sweeter than ever?! The fresh blueberries in this recipe add a sweet pop of fruit flavor to the rich, buttery scones. 

Food Processor Blueberry Scones

Why Make Scones in the Food Processor? 


The key in this recipe to making, flakey, buttery scones is using very cold butter. When the butter is added to the flour cold and not over mixed, it causes flakey pockets to form within the scone when baked. These pockets help a scone to rise and give it the iconic, buttery texture everyone loves about great scone. Using the pulse function on the food processor allows you to cut up the butter beautifully and incorporate it evenly into the flour mixture, without over mixing and breaking it down too much. 


Blueberry Scones Dough

How to Make Food Processor Blueberry Scones


You will mix them entirely in your food processor, starting with adding the dry ingredients – flour, sugar, baking powder and salt. At this point you will add the butter, be sure to use cold butter, pop it in the freezer for 5 minutes before using it. Add the butter in 1 tbsp pieces, pulsing quickly between each add. At this point you should still be able to see small pieces of butter, it should not be fully incorporated with the flour. Next, slowly pour in the cold heavy cream and vanilla extract and process until the batter just starts to form a ball. You will then gather the dough ball and place it on a floured surface. Using clean hands fold the blueberries into dough until well incorporated.

Next, roll out the dough to form about a 1-inch thick by 6-inch wide circle. Sprinkle with some white sugar over the top (optional for a little extra, sweet crunch). Slice the batter into 8 triangular pieces to form the scones. Transfer the scones to a prepared baking sheet and bake at 375°F for 16-18 minutes until the edges just begin to brown.

The scones will keep up to a week in the refrigerator (if you like a moister scone) or on the counter (for dryer scones) in an airtight container. You can also wrap them individually and store the in the freezer to defrost and eat whenever the craving strikes! 

Food Processor Blueberry Scones

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Food Processor Blueberry Scones

  • Author: Laura
  • Total Time: 33 minutes
  • Yield: 8 Scones 1x


These Food Processor Blueberry Scones have crisp edges and a flakey, buttery centers. Made with fresh blueberries and mixed up easily in the food processor, these scones are sure to be a new breakfast favorite!



2 1/4 cups all-purpose white flour, divided

1/2 cup + 1 tbsp white sugar, divided

2 tsp baking powder

1/2 tsp salt

1 stick very cold butter*

1/2 cup heavy cream, cold

1 tsp vanilla extract

1 1/2 cups blueberries


Preheat oven to 375°F

Add 2 cups flour, sugar, baking powder and salt to the bowl of your food processor, pulse to combine

Slice the cold butter into tablespoons

Add the butter to the food processor 1 tablespoon at a time, pulsing quickly after every add**

Pour in the heavy cream and vanilla extract, process for 30 more seconds

The dough should be forming into a ball

Remove the dough and place it onto a floured surface (use the remaining 1/4 cup flour)

Fold the blueberries into the dough

Work the dough into a ball, adding more flour as needed if the dough is sticky

Roll the dough out into a circle that is about 6-8 inches in diameter and about 1 inch thick

Sprinkle the dough with the 1 tbsp of white sugar

Cut the dough into 8 triangular scones

Place scones on a prepared baking sheet

Bake for 16-18 minutes until the tops and edges are just starting to brown

Remove the scones from the oven and let cool on a wire rack


*Put butter in the freezer for about 5 minutes before using

**The mixture should look lumpy at this point, you don’t want the butter completely combined with the flour

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Scones
  • Method: Food Processor

Keywords: #breakfastideas, #breakfastscones, #scones, #homemadescones, #blueberryscones


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Food Processor Blueberry Scones

If you make these Food Processor Blueberry Scones let me know how you like them!  Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

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  1. Allyson alvey said:

    you do not use eggs in your scones?